Braided Olive and Harissa Bread | Rebel Recipes (2024)

Skip to content

  • Recipes
    • All Recipes
    • By Ingredients
    • By Season
    • For Events
    • For Families
    • Gluten Free
  • Books
  • Blog
  • About
  • Recipes
    • All Recipes
    • By Ingredients
    • By Season
    • For Events
    • For Families
    • Gluten Free
  • Books
  • Blog
  • About

A very special bread recipe which is a bit of a showstopper. Braided bread with layers of harissa and chilli oil and juicy little olives nestling inside.

Braided Olive and Harissa Bread | Rebel Recipes (2)

The bread looks complicated but don’t be scared – it’s actually pretty simple to make.

The trickiest part is the folding, as it can be a little messy, but just get in there and fold one piece over the other.

Again, don’t worry if it’s not perfect, just wrap into a snail shape and you will get a striking loaf.

Enjoy and let me know what you think!

Love, Niki xxx.

Braided Olive and Harissa Bread | Rebel Recipes (3)

A very special bread recipe which is a bit of a showstopper. Braided bread with layers of harissa and chilli oil and juicy little olives nestling inside.

Prep time: 2 hours hrs 30 minutes mins

Cook time: 35 minutes mins

Serves 8

5 from 1 vote

Ingredients

  • 120 ml warm water
  • 1 tsp caster sugar
  • 7 g fast action dry yeast
  • 450 g plain flour
  • 150 ml plant based milk
  • 3 tbsp melted vegan butter

For the fillings

  • 2 tbsp chilli olive oil mixed with 2 tbsp rose harissa
  • 4 tbsp olives pitted and chopped a little

Instructions

  • In a jug, combine the warm water, sugar and active dry yeast.

  • Set aside until foamy.

  • Now, in a large bowl, mix the flour and salt.

  • Add the yeast mixture, milk and melted butter to the flour.

  • Mix until it forms into a dough and transfers to a floured surface and knead until springy.

  • Form into a ball and place back in the bowl. Cover and set aside in a warm space for about one hour or until it doubles in size.

  • Preheat oven to 180c.

  • Grease a 9-inch spring-form pan, and line bottom with baking paper; grease the paper, then set aside.

  • Transfer the dough back to a floured surface and knead again for a few minutes

  • Roll the dough into a very thin rectangle.

  • Spread a thin layer of chilli oil and harissa mix on top of the dough, but leave a little space around the edges.

  • Scatter the olives over the top.

  • Starting at the long edge, roll slowly and tightly into a log. Press it closed.

  • Now carefully (it’s messy!), cut the dough in half along the length (so you get two long strips).

  • To form the loaf - Cross the two halves with the layers facing up.

  • Continue to lay the left piece over the right until the dough is tightly twisted.

  • Pinch both ends together.

  • Now roll the braid into a tight circle (like a snail) and press the ends together

  • Carefully transfer to the baking tin and cover and allow it to double in size.

  • Once risen, pop in the oven and bake for 35 minutes.

  • Allow to cool a little before eating.

Print Recipe Pin Recipe

If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Flour, Olives or Harissa

Braided Olive and Harissa Bread | Rebel Recipes (4)

Braided Olive and Harissa Bread | Rebel Recipes (5)

Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!

Braided Olive and Harissa Bread | Rebel Recipes (6)

Aubergine Zaalouk with Chickpeas and Za’atar Flatbread

Braided Olive and Harissa Bread | Rebel Recipes (7)

Creamy Coconut Dal with Tarka and Mini Flatbreads

Braided Olive and Harissa Bread | Rebel Recipes (8)

Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads

Braided Olive and Harissa Bread | Rebel Recipes (9)

Braided Olive and Harissa Bread

Discuss this Recipe with Niki

Braided Olive and Harissa Bread | Rebel Recipes (10)

4 Responses

  1. Braided Olive and Harissa Bread | Rebel Recipes (11)
    I’ve just finished making this and it is genuinely brilliant. I’ve never made bread before and am so pleased how it’s come out. If I can do it, anyone can. It’s really not hard and very, very worth it. I’m so pleased with it.

    I’ve just got a few notes on the recipe above which might help others.

    Step 3: It says add salt, but doesn’t say how much. I went with 2 tbsp and that seems to have worked well.
    Step 7: This is far to early to start heating the oven. I started pre heating the oven about 5 minutes before the second proof was done in step 19 which seemed to be good timing.
    Step 14: Be very careful not to score your work surface! I managed not to by cutting the dough on a chopping board.
    Step 15: I struggled with this on my own. I needed my wife to help me. Others may manage by themselves, but if you’re as new to bread as I am, make sure you have someone ready to help you cross the halves over each other.
    Step 19: Not so much a comment on the recipe, but this took 35-40 minutes which surprised me. Don’t worry if it takes a bit of time to double in the tin, that seems normal.

    I’m so happy with how this has come out. Definitely not the last time I’ll be baking a loaf. Thank you Niki for a wonderful recipe!

    Reply

    1. So happy it turned out well Andrew and great notes!
      Love, Niki x

      Reply

  2. Oh wow this looks amazing – perfect for harvest festival or enjoying breaking bread with family and friends. I hope mine looks this good!

    Reply

    1. So happy you like!
      Love, Niki xxx

      Reply

Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Cookie Consent

Our website uses cookies to provide the necessary website functionality, improve your experience and analyse our traffic. By Clicking "Accept", you agree to our Privacy Policy and cookies usage. Not consenting or withdrawing consent may adversely affect certain features and functions.

FunctionalAlways active

The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.

Preferences

The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.

Statistics

The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.

Marketing

The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.

Manage optionsManage servicesManage vendorsRead more about these purposes

View preferences

{title}{title}{title}

Get my Free Top 5 Recipes using Herbs eBook...

Braided Olive and Harissa Bread | Rebel Recipes (12)

Privacy Policy

Braided Olive and Harissa Bread | Rebel Recipes (2024)

References

Top Articles
Latest Posts
Article information

Author: Margart Wisoky

Last Updated:

Views: 5480

Rating: 4.8 / 5 (78 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Margart Wisoky

Birthday: 1993-05-13

Address: 2113 Abernathy Knoll, New Tamerafurt, CT 66893-2169

Phone: +25815234346805

Job: Central Developer

Hobby: Machining, Pottery, Rafting, Cosplaying, Jogging, Taekwondo, Scouting

Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.